Fried Chicken Strips with Honey Mustard Sauce

For this recipe you will need: 

  • Boneless skinless Chicken Strips (enough for your size family, I use a little over a pound for 4 people), 
  • flour, 
  • eggs, 
  • milk, 
  • vegetable oil,  
  • your favorite seasonings, I used garlic powder, seasoned salt, chicken seasoning and soul seasoning, (whatever seasonings that you have and like will be fine) 

*Wash chicken strips, shake off excess water and set them on a plate, place some flour in a gallon size plastic zip bag, set aside

*Beat the egg and about a Tablespoon of Milk in a wide shallow bowl or deep plate, set aside 

*Season chicken strips generously with seasonings, and dip them in the egg/milk mixture 

*Now put a few in at the time in the zipper bag of flour, zip and coat chicken strips, then place on a plate until ready to fry. 

*Now put enough vegetable oil in a deep skillet, to fill it about 1/3 of the skillet, see my pics and judge how much oil to put in the skillet, you don't want to put too much oil, because adding the chicken is going to make the oil rise and you don't want the oil to overflow at all. 

*Now heat oil on Med-high heat for about 5-7 minutes until it's hot enough to fry in....you can test the grease to see if it's ready to fry in by placing a pinch of flour in the skillet after several minutes of heating, when the flour sizzles, it's hot enough to fry in. Note: As a safety precaution, never turn your back on grease or leave it unattended, it can get hot quickly. 

*Now, carefully place each chicken strip in the grease, once they are all in, time it and cook it 3 minutes on each side for approximately 12 minutes or until no longer pink. After a few minutes of cooking on Medium-high heat, You can reduce the heat to medium, if the grease seems to be getting too hot.  

Drain on a paper towel lined plate

Serve with Honey Mustard Sauce or your favorite dipping sauce. 

Honey Mustard Recipe (below)

My sweet oldest son came up this Honey Mustard recipe himself years ago, when he was only around 14 years old...he came up with this, because we could never buy one that we all really liked....I thought he was so smart to think this up, and I must say that it's the best we have ever had, and I make it all the time. Special thanks to my precious son, for inventing this recipe for us to enjoy and for always being such a joy to us all of these years that have seemed to have flown by.  If we knew how, we'd bottle your honey mustard, and market it, and sell it with your name on it, but the best I can do is give it honor here on my blog for all to enjoy!  It will always have your name on it Austin. Love you :)

For this Honey Mustard Recipe You Will Need:

  • 2  Heaping Tablespoons of Mayonnaise (just use a spoon from your regular silverware drawer)
  • 2  Heaping teaspoons of Mustard (just use a spoon from your regular silverware drawer)
  • 1 to 2 Tablespoons of Honey (add Tablespoon to taste until desired sweetness)
  • Sprinkle Seasoned Salt, and Pepper to taste

Mix ingredients together in a small bowl, serve as dipping sauce for chicken strips.

NOTE: For an optional different twist on this sauce, I sometimes add about a 1/2 teaspoon of prepared Horseradish to the honey mustard to give it a kick, I'm the only one in the family that likes it with a kick though lol.



Powdered Sugar Donuts

 For this recipe you will need:

  • A Can of Refrigerated Biscuits
  • Vegetable Oil
  •  Powdered Sugar
  •  A Top to a water bottle or drink bottle

You'll be using this bottle top, down below to cut the donuts...Let's get started...Seperate the biscuits, you'll cut the center of the biscuits and save the centers too, these are your donut holes...

  After you cut a hole in center of each biscuit with the bottle top....set them aside, you are going to fry them... 

 *Pour some powdered sugar into a gallon size plastic zip bag

*Now, pour some vegetable oil into a skillet, fill the skillet a little less than half full, remember the donuts will make the oil rise in the skillet and you don't want that oil to overflow. 

*Let oil heat for about 3-5 minutes on med-high heat, stay near the oil, (note: as a safety precaution, never turn your back on oil, it can get hot quick), after a few minutes of heating the oil, test the oil to see if it's hot enough to cook in, you can do this by sprinkling a little pinch of the powdered sugar into the oil, it should sizzle when it's ready,this is how you will know that the oil is ready and hot enough to add the donuts.  

*Now, gently add the donuts to the oil (note:when you first add the donut, if the donut doesn't begin immediately cooking and bubbling, your grease isn't hot enough, take it out and wait a little longer before adding the donuts) 

*After adding the donuts, be ready to turn them with thongs or a fork, because they will brown on bottom quickly.  You can turn down the heat to medium now...

*Flip the donuts once they are golden brown on bottom, they won't take long to cook maybe 20-30 seconds to brown on each side. You'll want to stay right there with them and keep a close check on them

*Drain them on paper towel lined plates....

 Now cook the donut holes....and drain...
Then immediately put donuts and donut holes in the powdered sugar that you have ready in the gallon sized plastic zip bag. Zip the bag and shake until well coated. You can do this in batches, I usually coat half of them and then the other half....the sooner you can get the donuts in the bag of powdered sugar, the better the coating will stick...

They will look something like this when they are done...

Special thanks to my beautiful mama for cooking this for me when I was a little girl and for passing this easy recipe down to me, so that I could fix it for my family too....these donuts have always been a favorite...the kids love it. She would cut her center hole with a knife, I got inventive with the water bottle top! It makes it easier, and I'm all about making things easier! 


Potato Salad

You will need:
  • 6 Potatoes... peeled, washed and diced  into small cubes and cooked until tender. (I use 1 potato for each person that I'll be serving, then I usually add one more just for good measure) To cook the potatoes, I put the diced potatoes in a large saucepan, cover them with water, and add 1 tsp. Salt, bring them to a boil, on medium-high heat, and boil them uncovered for 12 minutes or until fork tender.
  • 3 Boiled Eggs..... cooked, peeled and diced (To cook the eggs, I put eggs in a medium saucepan, cover them with cold water, bring the eggs to a boil on medium-high heat and then boil them on medium high heat, timing them for 12 minutes. After they are done, I put the pan in the sink and run cold water over them for a couple of minutes. I immediately peel the eggs while they are still a little warm, so that the peeling doesn't stick to the eggs. NOTE: To save time....If you have a big enough saucepan, you can cook the boiled eggs together with the diced potatoes, just make sure to put the potatoes and water in the saucepan first, then carefully add the eggs so you don't crack the eggs, and be sure you have enough water to cover it all.
  • 2 Tablespoons Sweet Pickle Relish
  • 1/4 of a yellow onion, chopped into tiny pieces
  • 1/4 tsp. yellow mustard, you can add a little more to taste
  • Sprinkled Black Pepper to Taste
  • Seasoned Salt to Taste
  • Mayonnaise, you'll use about 3-5 Heaping Tablespoons of mayo, just add the mayo until it is the desired consistency and creaminess that you like.
Mix all of the ingredients above in a large bowl, adding black pepper and seasoned salt to taste.

Serve with Barbecue and Baked Beans 


This post is dedicated to my sweet Grandma C. I used to love to get in the kitchen with her as a teenager, she made everything so easy. She would let me help her and taught me so much about cooking. She's the one who taught me to make this potato salad,when I was 18 years old. 


Baked Pork Chops

 This is easy easy, line a cookie baking sheet with foil and grease it.

You will need:

  • Thin Center Cut Pork Chops
  • Worcestershire Sauce
  • Seasoned Salt
  • Garlic Powder
  • Black Pepper

Wash pork chops, then put them on the pan, carefully pour worcestershire sauce over each pork chop, sprinkle one side with seasoned salt, garlic powder, and black pepper.

Bake in a pre-heated 350 degree oven uncovered for about 30-40 minutes. Timing will really depend on the thickness of the porkchops. For this recipe I like to use the thin pork chops, they turn out so tender and just right.

I like to serve these pork chops with green beans and mashed potatoes topped with saurkraut. You can find these two side dish recipes here on my blog, by continuing to scroll down the blog page.


Sauerkraut with Mashed Potatoes

Here's what you will need below:
  • Homemade Mashed Potatoes are used for this recipe, you can use your own favorite recipe or you can get my recipe for Homemade Mashed Potatoes HERE (you'll have t scroll to the bottom of that post to find it)
  •  You'll also need,  1 can of sauerkraut (drained, but I don't drain all of the juices off of the sauerkraut, I like to leave a little. I drain the can just by leaving the opened lid of the can on the can and then simply draining the liquid off into the sink)
  • 3 Smoked Bacon Strips
  •  1/2 teaspoon Salt
  • Sprinkled black pepper
  • enough water to cover the sauerkraut

Place bacon strips in medium saucepan, cook on med-high heat until there is some grease in the pan, but "not" until the bacon is crispy. Add slightly drained sauerkraut, salt, and sprinkled pepper to the saucepan, then cover with water. Bring to a boil, then cover pan with lid, and reduce heat to low to med-low and cook for an hour or so.

Use a large spoon to spoon saurkraut and juices over homemade mashed pototoes.


*For a healthier lower saturated fat version, leave out the bacon and use beef broth instead of water. 

Special thanks to my sweet German Mother-In-Law, who has always cooked this during the holidays and she finally got me to try this a few years ago. I'm glad I got brave and decided to give it a try.  I had been missing out on such a delicious combination ....I'd never even wanted to try sauerkraut​ before, and who'd have ever thought that mashed potatoes would be great with sauerkraut? I sure would have never thought that I would like it, but I love it and it is one of my favorite dishes. I cook it all the time. 
I believe she uses a different pork meat in her recipe, but I used bacon (if you've looked much at my recipes....I use bacon to season a lot of my vegetables and foods)  


Green Beans seasoned with Bacon

You will need:

  • 1 Can Green Beans (drained and rinsed, use the amount you need for your size family, 1 can feeds 3 people)
  • Slice of Bacon
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Garlic Powder
  • Sprinkled Pepper to taste
  • teaspoon of white vinegar (optional)
  • enough water to cover the beans
In a saucepan, cook the bacon on medium-high heat until there is some grease in the pan, but "not" until the bacon is crispy. Add the green beans, and salt, sprinkled pepper,  white vinegar (optional)  then cover with water. Bring to a boil, then cover and reduce heat to low and cook for about 30- 45 minutes.

For a healthier lower saturated fat version, leave out the bacon, and add beef broth to the pot instead of water. You can do this to help give flavor to any vegetable (chicken broth works great too). 


Tender Brussel Sprouts seasoned with bacon

You will need: 
  • A family size bag of Frozen Brussel Sprouts
  • 2 slices of Smoked Bacon
  • 1 teaspoon Salt
  • Enough water just to cover them in the pan
In a medium sauce pan, place bacon slices on med-high heat, and cook them a few minutes,  until you have some grease in the pan, but not until bacon is crispy,  then add the brussel sprouts to the pan, add salt and enough water just to cover the brussel sprouts. Stir. Bring to a boil, reduce heat to med-low and cover with a lid. Cook until desired tenderness. I like mine real tender, so I cook them for about 20-30 minutes.



Cheesy Veg-all Casserole

You will need:
  • 3 cans Veg-all Vegetable Medley mixed vegetables, please note: I usually don't recommend a certain brand for my recipes, but for this recipe, I do recommend using the Veg-all brand, because I have tried regular canned mixed vegetables in this recipe and it doesn't taste the same, and to me it isn't as good made with other brands)
  • 1 cup Mayonnaise
  • 4 oz. Mozarella Cheese (fresh grated)
  • 4 oz. Cheddar Cheese (fresh grated)
  • 1/2 a stick of Margarine
  • 1 roll of Ritz Crackers  (that you have crushed, I put mine in a large zip bag and crush them)
Grease a 13 by 9 inch casserole dish or baking pan. Drain the juices from 2 of the cans of veg-all, you'll need the juice from one of the cans, so don't drain one of the veg-all cans. Put it all in a mixing bowl. Add Mayo, and both grated cheeses. Gently stir it all together, put it in the pan, then  put the crushed Ritz crackers on top. Slice margarine and put it randomly all over the top of the crackers.  
Bake at 350 degrees for 30 minutes.



Sweet Potato Casserole

Grease a 13 by 9 inch casserole dish or baking pan this recipe will be a two step...a filling and a topping

For the filling you will need:
  • 4 cups Cooked mashed sweet potatoes....I used 6 medium sized sweet potatoes, I washed and dried them, then greased them with cooking oil, then I baked them in the oven, on a foil lined cookie sheet at 400 degrees for an hour, then let them cool. Then I pulled the skins off and placed them in a medium mixing bowl and mashed them with a pototoe masher)
  • 1/2 cup to 1 cup SugarStart with 1/2 cup, then just taste it and judge the amount you want to add by how sweet you would like to make this dish
  • 1 teaspoon vanilla extract
  • 1/2 cup milk
  • 2 eggs (beaten)
Mix ingredients together in a bowl until mixture is smooth, put it in the greased baking dish and make the topping now

For the topping you will need:
  • 1/2 cup melted butter or margarine plus a tablespoon more
  • 1/3 cup flour
  • 2/3 cup brown sugar
  • 1 cup chopped pecans
Mix ingredients and spread over and top the casserole...

*Important Note:
  •  You will also need a Bag of Miniature Marshmallows for this recipe, you will not need the whole bag though, and remember not to top the casserole with the marshmallows until it's almost done cooking.
Bake in preheated oven  350 degrees for 30 min. then take it out of the oven and top with miniature marshmallows, then cook an additional 5 minutes or so until the marshmallows are  golden brown. You'll need to keep an eye on it, you know how fast marshmallows can burn.


Special thanks to my friend Ann for sharing this recipe with me in 2004..... I've been fixing this during the holidays, every year since then and my family and I love it.


Homemade Buttercream Frosting

For this recipe you will need:

  • 4 1/2 cups Powdered sugar...plus a little more depending on the desired spreading consistency of the frosting (I actually buy a large bag to have on hand, but you will not need that much)
  • 1/2 cup Butter or margarine softened
  • 1 tsp. vanilla extract
  • 3 Tablespoons of Milk or a little more depending on desired consistency

In a large bowl, hand mix together softened butter or margarine, powdered sugar, and vanilla extract until smooth, gradually add milk and stir it until smooth and creamy. You can add more powdered sugar or milk until you get it to the desired consistency for icing a cake.

Frost the cooled cake, decorate and enjoy!


Oatmeal Cookies

You will need:
  • 1 cup butter (or 2 sticks) softened to room temperature
  • 1 cup granulated sugar
  • 1 cup packed light brown sugar
  • 2 eggs
  • 1 tsp. vanilla extract
  • 1/4 tsp. salt
  • 2 cups Self-rising flour
  • 2 1/2 cups old fashioned oats
Preheat oven to 375 degrees, Lightly grease baking sheets. In large bowl, cream butter, brown sugar and granulated sugar until mixed and creamy. Add the eggs, on at a time and mix well. Stir in vanilla. In another bowl mix flour and salt together. Now, add and beat the flour mixture into the creamed mixture. I mixed everything by hand using a large spoon. Stir in the oats. Drop by heaping Tablespoons 2 inches apart on the prepared cookie sheets. Bake 10-12 minutes, or until golden brown. Use a spatula and remove the cookies from pan and set on wire racks to cool. 


Fast and Easy Baked Ham Steak with Pineapples

This is an easy meat to serve if you are in the mood for some baked ham, but you don't want buy a big ham. It tastes good and it is inexpensive. I do buy the big spiral hams during the holidays and for times when I am having a lot of company over, but this little Ham Steak is great for any day of the year, especially if it's for serving a couple or a small family of 3 or 4.

I personally like this Country Ribbon brand, because it's boneless, but Cook's Brand, and Sam's Club Brand is also good.

All you do is line a baking sheet with foil and put the ham steak on it, pour the juices from the Ham on the pan too, (If you buy a bone in the Ham Steak such as Cook's Brand, I'd wash the Ham Steak first before cooking it, because with that brand, I've noticed that it has a gritty feel to it due to the bone being cut)  and pour a can of diced pineapples over the top...Bake in 350 degree oven for about 30 minutes....that's it.

I like to serve it with dried lima beans and fried cornbread (recipes for these are in the sidebar of this blog) and I also like a baked sweet potatoe. By the way, for beginners on cooking I'd like to mention that Baking a sweet potatoe is simple too, just wash it good and rub olive oil on the outside of it, bake it on a foil lined baking sheet for 400 degrees for 1 hour or a little longer...until tender.


Dried Lima Beans

For this recipe I used:
  • 24 oz. bag of China Doll Large Dried Beans
  • 2 Knorr chicken bouillon cubes
  • Garlic Glove Chopped
  • 1/2 Onion Chopped
  • 9 Cups Water
  • 2 Tablespoons Bacon Grease
  • 1 teaspoons Salt
  • Sprinled Black Pepper
  • 4 Slices of Bacon

First Soak beans in a bowl of water overnight, then rinse them the next day and put them in a crock pot along with all of the ingredients above. Cook on High all day about 6-8 hours.
 I serve them with cornbread (my fried cornbread recipe can be found in my sidebar)  Ham steak with pineapples and Baked Sweet Potatoe.


Rice Krispy Treats Desserts ~ All Treats No Tricks...Happy Halloween!

You will need:
  • 1/4 cup Butter or Margarine
  • 1- 10 oz. Bag of Marshmallows
  • 6 Cups Rice Crispies Cereal (or any store brand will do)
Melt margarine or butter in a large pan over med heat. Add marshmallows and stir constantly until melted. Remove from heat. Add rice crispy cereal and stir until well coated. Using a buttered spatula or waxed paper, press mixture evenly into a greased 13 by 9 inch pan or casserole dish. Cut into squares when cooled.


Note: This recipe is on the back of most boxes of rice crispy cereal or bags of marshmallows...but there once was a time that I found that it wasn't,  so I'm posting it here so I will have it on hand! 


Easy Baked Chicken Drumsticks

Pre-heat oven to 350 degrees, then line a baking sheet with foil and spray it with non-stick spray. Wash Chicken legs and put them on the prepared baking sheet.
Sprinkle generously with your favorite seasonings, I used Chicken Seasoning salt, Season All, Soul Food Seasoning, Black Pepper, and Garlic Powder. I sprinkle on one side bake about 45 mintutes and then take them out and turn them sprinkle with seasonings on the other side and bake them for about another 45 minutes. Don't be afraid to cook these for about an hour and a half total time...because I have found that they are perfect then...not rubbery at all, like baked chicken can often tend to be... if it isn't cooked long enough.

After you take them out of the oven be sure to let them stand for about 10-15 minutes...they are just better if you do this...  By allowing the meat to stand a little while before serving allows the juices, (which have been driven to the center of the meat while cooking) to redistribute and be reabsorbed. The meat will be more juicy, tender, a better texture (not rubbery).  

Serve with your favorite side dishes and...
 Enjoy this carefree and "easy" as it gets dish!


Easy Baked Apples

This is a perfect recipe for fall

All you will need is some apples, honey, brown sugar, and ground cinnamon and butter or margarine....

Lightly grease a casserole dish, wash and core the center of  the apples, place them in casserole dish, sprinkle the inside of each apple with a generous amount of honey, then pack in some brown sugar and sprinkle the tops with cinnamon and  then cut slices of butter and put them on the tops.  Bake in a 350 degree preheated oven for about 30-40  minutes depending on the size of the apples you are using. This makes a nice presentation for  a fall desert and if you'd like to, you can eat these with shortbread cookies or they are delicious all by themselves.   

 I like to cut them into quarters, (as I did in the photo below)....

 I then take the sauce that's in the dish and I spoon it over the apples and then I bake them an additional 5-10 minutes until they reach desired tenderness, the sauce thickens over the apples and this makes them extra yummy.


Old-Fashioned Dressing Recipe Great- Grandma's Southern Recipe

A special post... This is a 5th generation recipe. It has been a tradition in our family for many years...and I'm sure it will be for many more years to come. Now Great-Grandma never had an official recipe that she  followed, she just had it in her mind and knew what to do from watching it made over the years by her mama, but as the years went by, my Grandma T. wanted her children and grandchildren to be able to make this recipe in the years to come, when she could no longer make it for us anymore, so she managed to come up with a written recipe for us to follow. I'm so glad she took the time to do this!

I know at first glace of this post and recipe, It may seem like a lot of trouble to make, but it is well worth the effort. If you don't have a traditional recipe to cook every single holiday that everyone loves, I encourage you to find one, and start one and  let a tradition begin with you. I love tradition...there's something about it that warms the heart and soul. Maybe my Great-grandma's recipe might become yours, if you don't already have a favorite. 

Special Note: Please read the entire recipe before you begin, there are things you can do ahead of time to save you time later. Make sure to plan on several hours for this recipe.... way before your guests are expected to arrive, because it does take some extra time, not because it is hard, but  because there are several steps that take additional time...like the boiling of the chicken for the broth and boiling your eggs, and making the egg bread for the dressing. If you want to you can make some preparations (like the egg bread) ahead of time, you can make it the night before, and refrigerate it. I usually don't do this,  but that's what some of my family members do who fix this recipe.  That saves you time  the next day... when other foods are needing to be cooked in the oven and made in the kitchen. Especially if you are having a lunch gathering and are pressed for time. I usually have an evening gathering so I do all of my work the same day. Well, I think I've rambled on long enough and I have thought of everything I can to help you with this recipe. Now on with the fun... 

**First you will need to cook (boil) a chicken, or hen in order to get some good broth to cook in the dressing.

What you will need to do first is wash chicken pieces. In a large dutch oven pot put a whole chicken, hen or cut up chicken pieces and cover with water, salt and pepper and bring to a boil, reduce heat and slow boil it on medium heat until it is done, about 30 minutes to an hour depending on the size of the chicken or pieces. It's done when it's poked with a fork and the juices run clear. Remove the chicken from broth and SAVE THE BROTH, you will need the broth for the dressing recipe. You can cut up the chicken meat and save it to eat with the dressing or just save it and use the it for a different chicken recipe, that's what I do when I am cooking a holiday ham or turkey, it's up to you, you will need the broth for sure so be sure not pour it out.  

Now it's time to  "Make the Egg Bread" 
For this you will need:

  • 1/2 cup chopped celery
  • 1/2 cup chopped onion
  • 2 eggs beaten well
  • 1 cup of buttermilk
  • 1 teaspoon salt
  • 1/2 teaspon baking soda
  • 1 1/2 Tablespoons baking powder
  • 1 Tablespoon oil
  • 1 Tablespoon butter
  • White cornmeal such as Hoover's Fine milled.  Note: I wouldn't substitute yellow cornmeal for white, because I'm sure it will not taste the same.Note:You will not be using the entire bag of cornmeal, you will just use a portion of it, you will be add it in the bowl until you get  the right consistency which I'll explain more later.  
First melt butter in a skillet add chopped onion and celery, cook on med low heat until tender stirring occasionally.

Note: Divide the cooked celery and onion mixture in half and set it aside... save this other half  for the second part of the recipe.

In a mixing bowl hand mix buttermilk, salt, baking soda, baking powder, and oil and beaten eggs.  Mix well and now add enough corn meal, a little at the time, to make this as thick as when you are making muffins, then add half of the cooked onion celery mixture. Now, Pour in a greased iron skillet or 8 inch by 8 inch baking pan. Bake in a preheated 450 degree oven around 15 minutes, or until golden brown, keep an eye on it.   

It will look like this when it's done. Let it cool and then crumble this up into a large mixing bowl so you can stir in the other ingredients that follows:

  • 2 slices of white bread crumbled
  • 2 beaten eggs
  • salt and pepper generously sprinkled
  • 1/2 stick of melted butter
  • 2 chopped boiled eggs
  • other half of cooked celery and onion mixture
  •  chicken broth that you saved,slowly pour in enough broth to make the mix soupy, if you don't end up with enough broth to make it soupy, water can be added.
Pour it in a greased 13 inch by 9 inch baking pan or casserole dish and bake it in a preheated 450 degree oven about 15- 20 minutes or until golden brown.

It will look like this before it goes in the oven...and

It will look like this when it's done

Serve with chilled cranberry sauce and your favorite meat and side veggie..... this time mine so happens to be roasted chicken legs and green beans....but during the holidays it will be turkey and ham and every other side veggie you can think of.
I hope that you enjoy this old-fashioned southern dressing recipe! If you should have any questions, please feel free to leave a comment and I will reply back to you.

Before I close, I wanted to add a scanned picture of my Great-Grandma (on the left), with her daughter, My "Grandma T." (on the right), the baby is my uncle. This picture was taken I think in the mid 1940's. It's the only one I have of them together.  I'm so honored to have it and so proud to be able to post it with the recipe.  

  Homemade dressing cooked in my kitchen always takes me back in time and it brings back wonderful times spent with family.  This post is a tribute to all the grandma's out there... For YOU are so  special, more special  than you know.  God Bless you all..... for you have done great things. You've passed down your cooking skills and so so much more.  Thank you :)

Note to Self ... 
 No matter how many times you make this recipe, it will never be as good as grandma's was. It just won't. Don't know why.  On her written copy, surely she left out a secret ingredient.  Or did she?  The world may never know, but no matter how many times you are told this tastes just like grandma's tasted, never mind it.... you know better, hers will always be the best in the world to you. Yep, grandma's  and their cooking... are just that special.


Cucumber, Tomato and Green Onion Salad with Balsamic Vinaigrette

You will need:
  • Small pickling cucumbers washed,  peeled and sliced
  • Tomatoes washed, peeled and sliced
  • Green Onion washed, and sliced
  • Balsamic Vinaigrette  (I used Traditional Blends brands purchased at The Dollar Tree Store)
  • Salt and Pepper sprinked to taste
Purchase the amount of vegetables you think you will need for your party size or family size.

Mix all of the ingredients and refrigerate until ready to serve. Serve in indivual pretty bowls,  delicious served with vegetable crackers.

This is easy and so refreshing on those hot summer days. Perfect for a side dish or appetizer or just a snack.


*A Special Thanks to my Mama for sharing this delicious treat  :)